Chocolate and peanut butter in a brownie (and from Godiva, no less!)? Are your taste buds curious? Maybe you should try a taste?
Chocolate and peanut butter in a brownie (and from Godiva, no less!)? Are your taste buds curious? Maybe you should try a taste?
Preheat oven to 350°F.
Line 13x9x2-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan.
Lightly butter bottom and sides of foil-lined pan.
Place dark chocolate and butter in microwave-safe bowl.
Microwave at medium (50% power) 1 minute.
Stir.
Microwave 30 seconds more or until chocolate is softened.
Stir until smooth.
Cool to room temperature.
Beat eggs in bowl until foamy using a wire whisk.
Add sugar and beat until blended.
Add chocolate mixture and mix until smooth.
Stir in vanilla, flour and salt.
Spread half of the batter in prepared pan.
Arrange peanut butter cups in 4 rows of 6 each in batter.
Press down lightly on each.
Pour remaining batter on top and spread out evenly.
Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it.
Cool in pan on a wire rack.
Using the foil as handles, lift the brownies out of pan.
Cover with plastic wrap and refrigerate at least 4 hours.
Place chopped milk chocolate and water in microwave-safe bowl.
Microwave at medium (50% power) 1 minute.
Stir.
Microwave 30 seconds more or until chocolate is softened.
Stir until smooth.
Add vanilla and stir until blended.
Remove plastic wrap from brownies.
Invert onto cutting board.
Carefully peel off aluminum foil.
Place brownies top side up on cutting surface and cut into 24 squares.
Place a brownie on each dessert plate, top with some milk chocolate sauce and sprinkle with chopped peanuts. Or dust squares with confectioners' sugar and serve plain.
